April 2005
Food and Environmental Hygiene Department
The Government of the Hong Kong Special Administrative Region
This is a publication
of the Food and Public Health Branch of the Food and Environmental
Hygiene Department (FEHD) of the Government of the Hong
Kong Special Administrative Region. Under no circumstances
should the research data contained herein be reproduced,
reviewed, or abstracted in part or in whole, or in conjunction
with other publications or research work unless a written
permission is obtained from FEHD. Acknowledgement is required
if other parts of this publication are used.
Correspondence:
Risk Assessment Section
Food and Environmental Hygiene Department
43/F, Queensway Government Offices,
66 Queensway, Hong Kong.
Email: enquiries@fehd.gov.hk
The Food and Environmental Hygiene
Department (FEHD) has conducted a study to determine the nutrient
contents of the common Chinese dim sum in Hong Kong and proposes
recommendations to maintain a balanced diet while consuming
Chinese dim sum.
A total of 75 Chinese dim sum
items were selected for nutrient analysis and ten samples were
purchased from the local market for each food item. Laboratory
analyses for energy and nine nutrients of local public health
interest were conducted by the Food Research Laboratory of
FEHD.
The results showed that the total
fat, saturated fat and sodium contents of some Chinese dim
sum were quite high, whilst the calcium and dietary fibre contents
were generally low.
A balanced diet can be achieved
by choosing food carefully during a dim sum meal in Chinese
restaurants. Members of the public are recommended to choose
Chinese dim sum that are low in total fat and rich in complex
carbohydrate as the staple foods; consume about half plate
of boiled vegetable per person (preferably without sauce);
consume steamed salty dim sum in moderate amount; choose less
pan-fried and deep-fried dim sum and avoid consuming the soup
of rice-in-soup and noodles-in-soup. Chinese restaurant patrons
are also advised to have one to two servings of low-fat/skimmed
dairy products for the rest of the day to ensure adequate intake
of calcium.
Food trade is advised to modify
the recipes of Chinese dim sum to lower the total fat, saturated
fat and sodium levels in foods and provide more food items
high in dietary fibre and calcium in the menu.
OBJECTIVES
This study aims (i) to determine
the nutrient values of the common Chinese dim sum in Hong Kong
and (ii) to propose recommendations to maintain a balanced
diet while consuming Chinese dim sum.
BACKGROUND
Introduction
2. Food is essential for human
life because it is the source of energy and nutrients. Energy
supports the activities of human body, whereas nutrients are
vital for growth of human body, tissue repair and maintenance
of good health. On the other hand, many chronic diseases such
as coronary heart disease, diabetes and certain types of cancer
are related to an imbalanced diet. These nutrition-related
diseases are important public health problems in many parts
of the world including Hong Kong.
3. Knowing the nutrient content
of food is important for making healthy choices. To establish
a database of nutrient composition of local food items, the
Food Research Laboratory (FRL) of the Food and Environmental
Hygiene Department (FEHD) has started conducting nutrient analysis
of indigenous foods since 2002. The nutrient analysis of local
indigenous breakfast foods was completed and released in January
2004.
4. Chinese dim sum is one of
the common food choices for breakfast and lunch in Hong Kong.
However, no systematic nutrient analysis of Chinese dim sum
has been conducted locally. To determine the nutrient content
of Chinese dim sum and facilitate the public making healthier
food choices, FEHD initiated a study on the nutrient composition
of Chinese dim sum.
Chinese Dim Sum
5. The term “dim sum” first
appeared in Tang Dynasty, and it generally refers to all common
Chinese-style snacks. In this report, the term Chinese dim
sum referred to the foods and snacks provided in Chinese restaurants
(ÖÐʽ¾ÆÂ¥).
6. Chinese dim sum is one of
the favourite food choices of Hong Kong people for breakfast
and lunch. The Public Opinion Programme of the University of
Hong Kong conducted a survey entitled “The Changing Eating
Habits of White-collar Workers” in 2003, and they interviewed
511 white collar workers aged 18-49 by telephone. [1] In
this survey, about 13% of the respondents reported having Chinese
dim sum as their breakfast at least twice per week. For those
respondents who were eating-out, 18% reported having lunch
in Chinese restaurants at least twice a week. According to
our figure as at December 2004, there were about 1473 licensed
food premises producing and/or selling Chinese dim sum in Hong
Kong.
7. There is a wide range of Chinese
dim sum, mainly of Southern Chinese style, available in the
Chinese restaurants in Hong Kong, such as steamed buns, steamed
salty dim sum, steamed rice-roll, pan-fried and deep-fried
dim sum, rice and noodles, boiled vegetable and desserts. The
ingredients used for making Chinese dim sum included different
types of cereal products, meat and poultry, seafood, vegetable
and condiments. Chinese dim sum is mainly prepared by steaming,
and some of them are prepared by pan-frying and deep-frying.
The use of lard and monosodium glutamate (MSG) is believed
to be quite common in the preparation of Chinese dim sum.
Nutrition and chronic diseases
8. Diet and nutrition are important
factors in the promotion and maintenance of good health throughout
the entire life course, and their role as determinants of chronic
diseases is well established. [2] It is increasingly recognised
that both under-nutrition and over-nutrition (as well as a
host of other factors) play a role in the development of chronic
diseases. The recent recommendations of World Health Organization
(WHO) and Food and Agriculture Organization of the United Nations
(FAO) on the population nutrient intakes are shown in Annex
I.
9. Same as other industrialized
economies, the burden of chronic diseases is rapidly increasing
in Hong Kong. Of the recent data on ten leading causes of deaths
in Hong Kong, cancer, coronary heart diseases, cerebrovascular
disease and type 2 diabetes, which are diet-related, attributed
nearly 60% of deaths in 2002. [3] Those patients who have heart
diseases, strokes, diabetes, renal and liver problems also
require dietary therapy both for disease management and prevention
of complications. Among all nutrients, avoiding excessive dietary
intakes of energy, saturated fat, cholesterol, sugars and sodium,
as well as increasing the intake of dietary fibre and calcium,
are most relevant to the prevention and dietary management
of these diet-related chronic diseases (Annex
II).
SCOPE OF STUDY
10. This study mainly covered
the common Chinese dim sum and foods sold in Chinese restaurants.
With reference to menus collected from Chinese restaurants,
a total of 72 common Chinese dim sum and three sauces for boiled
vegetables were identified for chemical nutrient analysis in
this study (Annex III).
11. Chemical analyses were conducted
to determine the content of energy and nine nutrients, namely
carbohydrate, protein, total fat, saturated fat, cholesterol,
dietary fibre, sugar, sodium and calcium.
METHOD
Sampling Plan
12. The food samples were purchased
and analyzed from April 2003 to September 2004. For each food
item, 10 food samples were randomly purchased from food outlets
in 10 different districts that were randomly selected from
the 18 districts in Hong Kong. All samples were purchased in
the ready-to-serve form for determining the nutrient contents.
13. Boiled vegetable samples
and the corresponding sauces were purchased and analyzed separately.
The amount of sauce taken in actual practice per serving of
a boiled vegetable sample was then determined for calculating
the nutrient contents of the boiled vegetable with sauce. For
the noodle-in-soup samples, the soup and the corresponding
solid contents were purchased separately. The solid contents
were dipped into the soup for about ten minutes and then taken
out for the determination of the nutrients in the noodle sample
as “consumption without the soup”. On the other
hand, analyzing the soup and the solid contents in one lot
provided the nutrient data for the noodle sample as “consumption
with all the soup”.
Laboratory Analysis
14. The laboratory testing work
was conducted by the Food Research Laboratory of FEHD. For
each food sample, the edible portion was obtained and homogenized.
Appropriate test portions were taken for determining the nutrient
profile by chemical analyses. All tests were conducted using
single-laboratory validated methods based on international
standards. A brief description of the test methods are shown
in Annex IV.
Data Analysis
15. The nutrient data of food
items is illustrated in both per 100g and per unit/serving
basis. For each nutrient, the mean value is reported and corrected
to 2 significant figures. If the level of a nutrient is too
low for reliable reporting, the term “trace” is
indicated (refer to Annex IV for details). The term “not
determined” refers to cases where by nature of the food
item, testing for the nutrient parameter is not appropriate
and/or the nutrient is considered not generally present at
a significant level.
RESULTS AND
DISCUSSION
16. In this study, 75 food items
were selected for nutrient analysis and ten samples were purchased
for each food items. A total of 750 food samples were taken
for chemical nutrient analysis. The mean values of energy,
carbohydrate, total fat, protein, saturated fat, cholesterol,
sugar, dietary fibre, calcium and sodium per 100 g of the samples
are presented in Annex V.
17. The mean nutrient values
of the samples were also presented in per unit/serving basis
in Annex VI. The nutrient values of three boiled vegetables
(boiled headed lettuce, boiled Chinese flowering cabbage and
boiled water spinach) and three sauces (sweetened soy sauce,
oyster sauce and fermented soybean sauce) were used to calculate
the nutrient content of five common combinations of boiled
vegetables and sauces. Together with three boiled vegetables
without sauce and other Chinese dim sum (totalled 69 items),
there were a total of 77 Chinese dim sum items in Annex
VI.
Nutrient contents in Chinese
dim sum
18. The nutrient contents of
Chinese dim sum varied, but generally most of them were low
in calcium and dietary fibre. [4] The steamed salty dim sum
was generally high in total fat, saturated fat and sodium.
The pan-fried and deep-fried dim sum was also found to be high
in total fat. The steamed bun, steamed rice-roll, and rice
and noodles were low in total fat, but the rice and noodles
were high in sodium. The desserts were generally low in sodium
but some of them were high in saturated fat. As expected, boiled
vegetables were good sources of dietary fibre compared with
other Chinese dim sum.
19. Among energy and the nine
nutrients per unit/serving of Chinese dim sum presented in Annex
VI, the levels of total fat, saturated fat and sodium
of some Chinese dim sum items were quite high.
Total fat
20. Of the top five high-total
fat Chinese dim sum, the energy, total fat, and percentage
energy from total fat were presented in Table
1. The percentage
energy from total fat of the Chinese dim sum could be as high
as 78%.
Table
1 Nutrient content of the top five high-total
fat Chinese dim sum
Chinese
dim sum
Energy
(kcal)
Total
Fat
(g)
%
Energy from total fat
Steamed
beancurd sheet roll (ÏÊÖñ¾í),
1 piece
140
12
78%
Pan-fried
beancurd sheet roll (¼å¸¯Æ¤¾í),
1 piece
130
11
76%
Marinated
jelly fish (ÂéÏã°èº£òØ),
1 plate
230
18
74%
Steamed
minced beef ball (ɽÖñÅ£Èâ),
1 piece
90
6.9
69%
Steamed
fish head with black bean sauce
(ôùÖÕôÓãÔÆ),
1 plate
180
13
68%
21.
The energy, total fat, and percentage energy from total fat
of four examples of low-total fat Chinese dim sum were presented
in Table 2. Generally speaking, the steamed
bun, steamed rice roll, and dessert were low in total fat,
whilst the pan-fried and deep-fried Chinese dim sum was high
in total fat. Steaming is one of the low-fat cooking methods,
but some of the dim sum items prepared by steaming could be
high in total fat. Among 41 Chinese dim sum prepared by steaming,
the percentage energy from total fat of 11 Chinese dim sum
was more than 50%. It may be due to the high-total fat raw
ingredients, for example the beancurd sheet, fatty meat,
sesame oil, and fish head. Foods high in total fat are energy-dense
and excessive intake of them may increase the risk of obesity.
Table
2 Nutrient content of some examples
of low-total fat Chinese dim sum
Steamed rice-roll with
shrimp ( ÏÊϺ³¦·Û ),
1 piece
75
1.6
20%
Steamed chicken bun ( ¼¦°ü×Ð ),
1 piece
120
3.1
24%
Steamed vegetarian dumpling
( ÕôËØ·Û¹û ),
1 piece
46
1.5
29%
Saturated fat
22. The energy, saturated fat,
and percentage energy from saturated fat of top five Chinese
dim sum with high-saturated fat were presented in Table
3.
The main sources of saturated fat are animal fats, such as
butter, lard, and fat in meat products. The coconut oil and
palm oil are the two main origins of saturated fat in plant
sources. Excessive intake of saturated fat in the long run
will increase the risk of having chronic diseases such as cardiovascular
diseases, cerebrovascular diseases and certain types of cancer.
[4]
Table 3 Nutrient
content of the top five high-saturated fat Chinese dim sum
Mango sago dessert with
pomelo ( ÑîÖ¦¸Ê¶ ),
1 bowl
200
4.7
21%
Egg tart (small) ( Сµ°Ì¢ ),
1 piece
84
1.8
19%
Steamed pork ribs with
black bean sauce
( ôùÖÕôÅÅ¹Ç ),
1 plate
250
5.0
18%
23. It was noted that the Chinese
dim sum with coconut milk, such as coconut milk yellow bean
pudding and mango sago dessert with pomelo, were high in saturated
fat. The pastry items such as egg tart and baked barbecued
pork puff, which were mainly made by animal fats (lard and/or
butter), were also high in saturated fat.
24. Food items using animal fat,
palm and coconut products tended to have more saturated fat.
On the other hand, foods mainly made from vegetarian ingredients
and cooking oil from plant sources were low in saturated fat.
Some of the low-saturated fat Chinese dim sum and their saturated
fat content per serving are shown in Table 4.
Table 4 Nutrient
content of some examples of low-saturated fat Chinese dim
sum
Chinese dim sum
Energy
(kcal)
Sat. fat
(g)
% Energy from sat.
fat
Sweetened water chestnut
cake (pan-fried)
( ¼åÂíÌã¸â )), 1 piece
110
0.18
1.5%
Soybean curd dessert ( ¶¹¸¯»¨ ),
1 bowl
160
0.45
2.6%
Rice-in-soup with winter
melon and diced pork
( ¶¬¹ÏÈâÁ£ÌÀ·¹ ), 1 bowl
580
1.7
2.6%
Turnip cake (steamed)
( ÕôÂܲ· ¸â ),
1 piece
170
1.3
7.0%
Sodium
25. The mean sodium values in
per 100 g basis of the top five high-sodium Chinese dim sum
were presented in Table 5. Consuming such
high-sodium foods frequently increases the chance of having
excessive intake of sodium. Chronic excessive intake of sodium
may lead to increase in blood pressure, which is a major risk
factor for coronary heart disease and cerebrovascular diseases.
[4]
Table 5 Sodium
content of the top five high-sodium Chinese dim sum
Chinese dim sum
Sodium
(mg/100g)
Marinated jelly fish ( ÂéÏã°èº£òØ )
780
Steamed chicken with fish
maw ( ÃÞ»¨¼¦ )
640
Steamed curry squid ( ¿§Á¨ÕôöÏÓã )
640
Braised ox tripe with
zhu hou sauce ( Öùºî½ðÇ®¶Ç )
600
Steamed squid with garlic
( ËâÈ×ÕôöÏÓã )
600
26. The high-sodium condiments,
such as table salt, black bean sauce and mono-sodium glutamate,
were considered as the main contributors of the high sodium
content in these foods. On the other hand, the boiled vegetable
(without or with sauces), steamed rice-roll, some of the steamed
bun and dessert were low in sodium. Some examples of the low-sodium
Chinese dim sum and their sodium content were shown in Table
6.
Table 6 Sodium
content of some examples of low-sodium Chinese dim sum
Steamed lotus seed paste
and egg yolk bun ( µ°»ÆÁ«ÈØ°ü )
65
Calcium
27. According to the data presented
in Annex V, calcium content of most of the Chinese dim sum
was low. However, a few Chinese dim sum, such as soybean curd
dessert (¶¹¸¯»¨), boiled Chinese flowering
cabbages (°××ƲËÐÄ), and sesame dessert/sweet
soup (Ö¥Âéºý) were good sources of calcium
(Table 7). However, caution should be taken for some of the
high-calcium Chinese dim sum such as steamed fish head with
black bean sauce (ôùÖÕôÓãÔÆ)
and pan-fried beancurd sheet roll (¼å¸¯Æ¤¾í),
as they were high in total fat and saturated fat. There is
convincing evidence indicating the reduction in risk of osteoporosis
with sufficient intake of calcium together with vitamin D among
older adults. [4][5]
Table
7 Calcium content of the top five high-calcium
Chinese dim sum
Chinese
dim sum
Calcium
(mg/100g)
Steamed
fish head with black bean sauce (ôùÖÕôÓãÔÆ)
100
Boiled
Chinese flowering cabbage (°××ƲËÐÄ)
91
Soybean
curd dessert (¶¹¸¯»¨)
86
Seasame
dessert/sweet soup (Ö¥Âéºý)
74
Pan-fried
beancurd sheet roll (¼å¸¯Æ¤¾í)
63
Dietary fibre
28. The content of dietary fibre
in Chinese dim sum was generally low. Some Chinese dim sum
with higher fibre content included boiled Chinese flowering
cabbage (°××ƲËÐÄ) and mixed bean dessert/sweet
soup (ÔûÕ¦) (Table 8). However,
some high-dietary fibre dim sum items such as taro cake (pan-fried)
(¼åÓóÍ·¸â),
pan-fried vegetable and meat bun (Éú¼å²ËÈâ°ü),
and steamed minced beef ball (ɽÖñÅ£Èâ)
were also high in total fat and saturated fat. It is recommended
to include high-fibre Chinese dim sum in a dim sum meal, and
consume sufficient amount of fruits and vegetables to get adequate
amount of dietary fibre, which in turn reduces the risk of
certain types of cancer [4] and improves gastrointestinal health.
Table
8 Dietary fibre content of the top five high-dietary
fibre Chinese dim sum
29. The amount of sauce taken
in actual practice per serving of a boiled vegetable sample
was studied. The percentage increase in weight of boiled vegetable
consumed with sauces was presented in Table 9. Based on the
data in Table 9, about 6.7 g to 29 g of the sauces was consumed
together with each serving of boiled vegetables.
Table 9 Percentage
increase in weight of boiled vegetable consumed with sauce
Sweetened
soy sauce
( ÌðôùÓÍ )
Fermented
soybean curd
sauce ( ¸¯Èé醤 )
Oyster
sauce
( òºÓÍ )
Boiled headed
lettuce
( °××ÆÉú²Ë )
2.8%
2.4%
3.0%
Boiled Chinese
flowering cabbage
( °××ƲËÐÄ )
3.9%
4.1%
5.0%
Boiled water
spinach
( °××Æͨ²Ë )
3.5%
6.9%
9.8%
30. Using the data in Table
9,
the nutrient content of the boiled vegetables consumed with
or without sauces was calculated as shown in Annex
VI. The
nutrient content in boiled vegetable consumed with or without
sauces was very similar except for sodium.
31. Some of the sauces and condiments,
including soy sauce, oyster sauce and fermented soybean curd
sauce, were high in sodium. Consumed with sauces, there was
a 320% to 550% increase in the sodium content of boiled vegetables.
Effects of consuming soup
on the sodium content of noodle-in-soup
32. The nutrient content of rice
vermicelli-in-soup with sliced freshwater fish (ÓãƬÌÀÃ×·Û)
with or without consuming the soup is shown in Annex
VI. It
was found that the sodium content of such rice vermicelli-in-soup
when consumed with soup (1500 mg per serving) was significantly
higher than that consumed without the soup (1000 mg per serving).
33. It indicated that the soup
of the rice vermicelli-in-soup was made from ingredients high
in sodium, such as monosodium glutamate, table salt, and/or
salty meat. Consumption of the rice vermicelli-in-soup with
all the soup will increase the risk of having excessive intake
of sodium, which may lead to the elevation of blood pressure
and other adverse effects on the cardiovascular system.
Limitations of the study
34. The nutritional risks associated
with the consumption of Chinese dim sum were evaluated in this
study. Owing to the lack of comprehensive food consumption
data in Hong Kong, the nutrient intake of the whole population
and population subgroups due to these sources could not be
quantified, and the evaluation was based on the nutrient composition
of Chinese dim sum only.
35. The Chinese dim sum was selected
for this study with reference to the menus of Chinese restaurants
in Hong Kong. They covered most of the common Chinese dim sum
sold in the food premises, but some special Chinese dim sum
was not included in this study. The frozen and pre-packaged
dim sum was also not covered in this study.
36. In addition, there is variability
in the composition of foods. The composition of processed foods
varies due to variations in the composition of ingredients
and changes in formulation. Chinese dim sum, as one of the
composite dishes, showed even greater variation in composition.
Apart from the variations in the composition of ingredients
and change in formulation, the recipe formulation and actual
cooking method are the major sources of variation. [6]
CONCLUSION
AND RECOMMENDATIONS
37. This study provided data
on the nutrient content of common Chinese dim sum. The results
of this study suggested that the total fat, saturated fat and
sodium contents of some Chinese dim sum were quite high, whilst
the calcium and dietary fibre contents were generally low.
Advice to consumers
38. From the nutritional point
of view, there is no good or bad food. As the nutrient contents
of various types of food vary, choosing different types of
food for breakfast and lunch is a simple way to get a wide
range of essential nutrients, and thus avoid nutritional problems.
People with particular nutrition concern should pay attention
to the nutrient content of foods, including Chinese dim sum,
while choosing or ordering foods. For instance, individuals
who are advised to reduce sodium intake should choose Chinese
dim sum with less sodium and reduce the intake of high sodium
Chinese dim sum.
General advices on ordering
a Chinese dim sum meal
39. Although some Chinese dim
sum was found to be high in total fat, saturated fat and sodium,
and low in calcium and dietary fibre, a reasonably balanced
diet can still be achieved if careful food choice in Chinese
restaurants is made. To maintain a balanced diet, patrons having
dim sum meals in Chinese restaurants are advised to -
(a.) Choose Chinese dim sum
that are low in fat and rich in complex carbohydrate, such
as steamed bun, steamed rice-roll, as the staple foods;
(b.) Consume about half plate of boiled vegetable per person (preferably without
adding any sauce) to get enough dietary fibre;
(c.) Consume steamed salty dim sum in moderate amount as some of them were
high in fat and sodium;
(d.) Choose less pan-fried and deep-fried dim sum to avoid excessive intake
of fat and energy; and
(e.) Avoid consuming the soup of rice-in-soup and noodles-in-soup.
40. Based on the nutrient data
of Chinese dim sum and the above-mentioned advices, three Chinese
dim sum menus are presented as to illustrate healthier combinations
of Chinese dim sum for different occasions:
Chinese dim sum menu for 2 people (e.g.
a couple):
Steamed lotus seed paste and egg yolk bun (µ°»ÆÁ«ÈØ°ü),
3 piece
Steamed rice-roll with beef (Å£È⳦·Û), 3 rolls
Steamed vegetarian dumpling (ÕôËØ·Û¹û), 3 pieces
Steamed pork dumpling, Shanghai style (СÁý°ü), 3 pieces
Boiled Chinese flowering cabbage (°××ƲËÐÄ), 1 plate
Highlights of the menu
• Choosing steamed bun and rice roll as staples
• Sharing 1 plate of boiled vegetables by 2 people
• Consuming moderate amount of steamed salty dim sum
Chinese dim sum menu for 4 people (e.g.
a couple with 2 children in their teens)
Steamed glutinous rice roll (Å´Ã×¾í), 2 pieces
Steamed barbecued pork bun (²æÉÕ°ü), 3 pieces
Steamed rice-roll with shrimps (ÏÊϺ³¦·Û), 3 rolls
Boiled water spinach (°××Æͨ²Ë), 1 plate
Boiled Chinese flowering cabbage (°××ƲËÐÄ), 1 plate
Steamed stuffed dumpling with shrimp/ Siu mai (ÉÕÂô), 4 pieces
Sesame dessert/sweet soup (Ö¥Âéºý), 2 bowls
Highlights of the menu
• Choosing steamed bun and rice roll as staples
• Sharing 2 plates of boiled vegetables by 4 people
• Consuming moderate amount of steamed salty dim sum
Chinese dim sum menu for 6 people (e.g.
6 adult friends or colleagues):
Steamed chicken bun (¼¦°ü×Ð), 3 pieces
Steamed egg custard bun/Sweet milky bun (Ä̻ʰü), 3 pieces
Steamed rice-roll with barbecued pork (²æÉÕ³¦·Û),
3 rolls
Rice vermicelli-in-soup with sliced freshwater fish (without soup) (ÓãƬÌÀÃ×·Û)
(²»Á¬ÌÀ), 1 bowl
Boiled Chinese flowering cabbage (°××ƲËÐÄ), 1 plate
Boiled headed lettuce (°××ÆÉú²Ë), 1 plate
Boiled water spinach (°××Æͨ²Ë), 1 plate
Steamed fresh prawn dumpling / Ha-gau (Ϻ½È), 4 pieces
Steamed stuffed dumpling with shrimp/ Siu mai (ÉÕÂô), 4 pieces
Deep-fried meat dumpling (ÏÌË®½Ç), 3 pieces
Mixed bean dessert/sweet soup (Ja-ja dessert) (ÔûÕ¦), 2 bowl
Soybean curd dessert (¶¹¸¯»¨), 1 bowls
Highlights of the menu
• Choosing steamed bun and rice roll as staples
• Sharing 3 plates of boiled vegetables by 6 people
• Consuming moderate amount of steamed salty dim sum
• Choosing less deep-fried/ pan-fried dim sum
• Not consuming the soup in the rice vermicelli-in-soup.
41. The nutrient values of these
four Chinese dim sum sets are presented in Annexes
VII. The
values of most nutrients were close to or within the WHO recommendation
on the population nutrient intakes [4] (Annex
VIII) except the
calcium content. As the calcium content of most Chinese dim
sum is generally low, people having meals in Chinese restaurants
are advised to follow the dietary recommendations of the food
guided pyramid and have 1 to 2 servings of low-fat/skimmed
dairy products for the rest of the day to ensure adequate intake
of calcium. Calcium-fortified soybean milk and orange juice,
soybean curd, and green leafy vegetable are also the good sources
of calcium.
Advice for trade
42. It is recommended that the
owners of food premises should try to modify the recipes of
Chinese dim sum to lower the total fat, saturated fat and sodium
levels in foods. It can be achieved by reducing the amount
of cooking oil used, trimming visible fat of meat, serving
the sauces separately if possible, and reducing the use of
high sodium condiments.
43. Members of trade may also
consider providing more food items high in dietary fibre and
calcium in the food premises. For example, sliced fruits and
calcium-fortified soy milk would be two of the good choices.
Uploading the information
onto the Department's website
Apart from this written report,
the mean nutrient values per 100 g of the Chinese dim sum studied
will also be uploaded onto the Nutrition Information Inquiry
System (NIIS) of the Department’s website for public
access.
References
CHUNG RTY. Changing eating habits of the
white-collars – under economic stress and SARS. The
Public Opinion Programme, the University of Hong Kong,
2003.
[Available at: www.hkupop.hku.hk]
World Health Organization (WHO). The world
health report 2002: reducing risks, promoting healthy life.
Geneva: WHO, 2002.
Food and Agriculture Organization of the
United Nations (FAO) / WHO. Joint WHO/FAO expert consultation
on diet, nutrition and the prevention of chronic diseases.
Geneva: WHO, 2003.
FAO/WHO. Human vitamin and mineral requirements.
Report of a joint FAO/WHO expert consultation. Rome: FAO,
2001.
In 2003, WHO updated the technical
report entitled “Diet, nutrition and the prevention of
chronic diseases”. [1] In this report, a series of population
nutrient intake goals for preventing diet-related chronic disease
was established, and they are presented in Table
1.
Table
1 Ranges of population nutrient intake goals established
by WHO
The population nutrient intake
goals were set up for consideration by national and regional
bodies establishing dietary recommendations for the prevention
of diet-related chronic diseases. It represents the population
average intake that is judged to be consistent with the maintenance
of a low prevalence of diet-related diseases in a population.
[1] If existing population averages fall outside this range,
or trends in intake suggest that the population average will
move outside the range, health concerns are likely to arise.
However, no population nutrient
intake goal for calcium was established by WHO. In another
report of a joint FAO/WHO expert consultation entitled “Human
vitamin and mineral requirements” , the data of balanced
studies and factors affecting the calcium requirement of human
were reviewed. Based on the available data, the experts of
FAO/WHO agreed to set the recommended calcium allowance of
1000 mg/day for adults. [2] The recommended calcium allowances
of individuals in developed countries at different stages of
life cycle were shown in Table 2.
Table 2 Recommended
calcium allowance (daily) of individuals in developed countries
established by FAO/WHO
FAO/WHO. Joint WHO/FAO expert consultation
on diet, nutrition and the prevention of chronic diseases.
Geneva: WHO, 2003.
FAO/WHO. Human vitamin and mineral requirements.
Report of a joint FAO/WHO expert consultation. Rome: FAO,
2001.
Annex II
Nutrition
and Health
Energy, carbohydrate, total
fat and protein
The causal relationship of obesity
and high intake of energy-dense micronutrient-poor foods are
well established. [1] Energy content of food, together with
information on the content of energy-producing nutrients (carbohydrate,
protein and total fat) is the essential information for construction
of a balanced diet.
Saturated fat and cholesterol
2. Evidence has indicated that
saturated fat and cholesterol play an important role in the
above mentioned chronic diseases. [2] For example, increasing
saturated fat and/or cholesterol intake may lead to an increase
in blood cholesterol, which is one of the key risk factors
of cardiovascular diseases. [1][2]
Sugars
3. Sugars, i.e., mono and di
saccharides, are commonly found in food as sweetening or thickening
agent. Controlling intake of sugars in diet plays an important
role in managing body weight and diabetes. [1] In
addition, limiting sugar intake may help preventing dental
caries. [1] The importance of managing
sugar intake is revealed in various food based dietary guidelines,
such as the ones from the US [3] and
Australia [4] , which suggest sugars
should be consumed in moderate amount.
Sodium
4. Sodium is another important
nutrient related to chronic diseases. Data showed that sodium
intake was positively associated with blood pressure. [1][5] ,
For instance, limiting the sodium intake has long been identified
as one of the dietary control methods for hypertension. Other
than hypertension, sodium also appears to play a significant
role in people with renal diseases. [5]
Dietary Fibre
5. The protective role of dietary
fibre has been demonstrated by numerous studies. [6] Diet
rich in fibre improves gastrointestinal health by increasing
faecal bulk and reducing transit time, which in turn may lower
incidence of certain types of cancer. [1][7][8] In
addition, its possible cholesterol lowering effect may benefit
patients with cardiovascular diseases. [7][9]
Calcium
6. Calcium is important for bone
health. Resorption and formation of bone is a continued lifetime
process and calcium contributes significantly in the maintenance
of bone tissue. In Hong Kong, the age-adjusted fracture rates
have been significantly increased in recent decades. [10][11] Adequate intake of calcium was shown to reduce the risk of
osteoporosis in older people. [1]
Reference for Annex II
FAO/ WHO. Joint WHO/FAO expert consultation
on diet, nutrition and the prevention of chronic diseases.
Geneva: WHO, 2003.
Kris-Etherton P, Daniels SR, Eckel RH,
Engler M, Howard BV, Krauss RM, et al. Summary of the scientific
conference on dietary fatty acids and cardiovascular health:
conference summary from the nutrition committee of the
American Heart Association. Circulation 2001;103(7):1034-9.
Department of Health and Human Services
(HHS) and the Department of Agriculture (USDA). Nutrition
and your health: dietary guidelines for Americans. 5th
Edition. Washington: HHS and USDA; 2000.
National Health and Medical Research Council.
Dietary guidelines for Australian adults. Canberra: National
Health and Medical Research Council, 2003.
Scientific Advisory Committee on Nutrition.
Salth and health. Norwich: The Stationery Office, 2003.
Pereira MA, Ludwig DS. Dietary fiber and
body-weight regulation. Observations and mechanisms. Pediatr
Clin North Am. 2001 Aug;48(4):969-80.
Susan E. Marconutrients: carbohydrates,
proteins, and lipids. In:Mahan LK, Escott-Stump S, editors.
Krause’s food, nutrition, and diet therapy, 10th
edition. Philadelphia: W.B. Saunders Company, 2000.
World Cancer Research Fund / American Institute
for Cancer Research (AICR). Food, nutrition and the prevention
of cancer: a global perspective. Washington: AICR, 1997.
Food and Agriculture Organization of the
United Nations (FAO) / World Health Organization (WHO).
Joint WHO/FAO expert consultation on diet, nutrition and
the prevention of chronic diseases. Geneva: WHO, 2003.
Lau EM, Cooper C. The epidemiology of osteoporosis.
The oriental perspective in a world context. Clin Orthop.
1996;(323):65-74.
Ho SC, Lau EM, Woo J, Sham A, Chan KM,
Lee S, et al. The prevalence of osteoporosis in the Hong
Kong Chinese female population. Maturitas. 1999;32(3):171-8.
Annex
III
Chinese
dim sum analyzed in this study
Steamed
bun (°üµã)
1.
Steamed
egg custard bun/Sweet milky bun
Ä̻ʰü
2.
Steamed
barbecued pork bun
²æÉÕ°ü
3.
Steamed
lotus seed paste and egg yolk bun
µ°»ÆÁ«ÈØ°ü
4.
Steamed
chicken bun
¼¦°ü×Ð
5.
Steamed
glutinous rice roll
Å´Ã×¾í
6.
"Mai-lai" cake
ÂíÀ¸â
7.
Steamed
vegetable and meat bun
²ËÈâ°ü
8.
Steamed
bun with assorted stuffing/big bun
´ó°ü
Steamed
salty dim sum (ÏÌÕôµã)
9.
Steamed
dumpling, Chiu Chow-style
³±ÖÝ·Û¹û
10.
Steamed
pork ribs with black bean sauce
ôùÖÕôÅŹÇ
11.
Steamed
chicken feet with black bean sauce
ôùÖÕô·ïצ
12.
Steamed
fish head with black bean sauce
ôùÖÕôÓãÔÆ
13.
Steamed
pork dumpling, Shanghai-style
СÁý°ü
14.
Soup
dumpling
¹àÌÀ½È
15.
Steamed
pork dumpling with crab meat, Shanghai-style
з·ÛСÁý°ü
16.
Steamed
vegetarian dumpling
ÕôËØ·Û¹û
17.
Steamed
beef omasum with ginger and spring onion
½ª´ÐÅ£°ØÒ¶
18.
Braised
ox tripe with zhuhou sauce
Öùºî½ðÇ®¶Ç
19.
Steamed
squid with garlic
ËâÈ×ÕôöÏÓã
20.
Steamed
rice flour roll with shredded chicken
¼¦Ë¿·Û¾í
21.
Steamed
beancurd sheet roll
ÏÊÖñ¾í
22.
Steamed
beancurd sheet roll with duck feet
Ѽ½ÅÔú
23.
Steamed
beancurd sheet roll with chicken
¼¦Ôú
24.
Steamed
fresh prawn dumpling / Ha-gau
Ϻ½È
25.
Steamed
stuffed dumpling with shrimp/ Siu mai
ÉÕÂô
26.
Steamed
minced beef ball
ɽÖñÅ£Èâ
27.
Steamed
chicken with fish maw
ÃÞ»¨¼¦
28.
Steamed
curry squid
¿§Á¨ÕôöÏÓã
29.
Turnip
cake (steamed)
ÕôÂܲ·¸â
30.
Mini-sized
sticky rice wrapped in lotus leaf
ÕäÖ鼦
31.
Sticky
rice wrapped in lotus leaf
Å´Ã×¼¦
Steamed
rice-roll (Õô³¦·Û)
32.
Steamed
rice-roll with barbecued pork
²æÉÕ³¦·Û
33.
Steamed
rice-roll with beef
Å£È⳦·Û
34.
Steamed
rice-roll with shrimps
ÏÊϺ³¦·Û
35.
Steamed
rice-roll with scallops
Õô´ø×Ó³¦·Û
36.
Steamed
rice-roll with vegetarian stuffing
ÕôÂÞººÕ«³¦·Û
Pan-fried
and deep-fried dim sum (¼å/Õ¨µãÐÄ)
37.
Deep-fried
taro dumpling
Óó½Ç
38.
Spring
roll
´º¾í
39.
Deep-fried
meat dumpling
ÏÌË®½Ç
40.
Deep-fried
plain bun
Õ¨ÂøÍ·
41.
Deep
fried wonton
Õ¨ÔÆÍÌ
42.
Pan-fried
rice-roll
¼å³¦·Û
43.
Pan-fried
beancurd sheet roll
¼å¸¯Æ¤¾í
44.
Turnip
cake (pan-fried)
¼åÂܲ·¸â
45.
Sweetened
water chestnut cake (pan-fried)
¼åÂíÌã¸â
46.
Taro
cake (pan-fried)
¼åÓóÍ·¸â
47.
Pan-fried
vegetable and meat bun
Éú¼å²ËÈâ°ü
Boiled
vegetables and sauces (×Ʋ˼°½´ÓÍ)
48.
Boiled
headed lettuce
°××ÆÉú²Ë
49.
Boiled
Chinese flowering cabbage
°××ƲËÐÄ
50.
Boiled
water spinach
°××Æͨ²Ë
51
Oyster
sauce
òºÓÍ
52.
Fermented
soybean curd sauce
¸¯Èé½´
53.
Soy
sauce (sweetened)
ÌðôùÓÍ
Rice
and noodles (·¹ÃæÀà)
54.
Steamed
rice with chicken and winter mushroom
¶¬ÝÔÕô¼¦·¹
55.
Steamed
rice with pork rib, chicken leg and black bean
sauce
ôùÖ·ïצÅŹǷ¹
56.
Rice
vermicelli-in-soup with sliced freshwater fish
(without soup)
ÓãƬÌÀÃ×·Û(²»Á¬ÌÀ)
57.
Rice
vermicelli-in-soup with sliced freshwater fish
(with soup)
ÓãƬÌÀÃ×·Û(Á¬ÌÀ)
58.
Rice-in-soup
with winter melon and diced pork
¶¬¹ÏÈâÁ£ÌÀ·¹
Dessert
(ÌðÆ·)
59.
Red
bean dessert/sweet soup
ºì¶¹É³
60.
Mung
bean dessert/sweet soup
Â̶¹É³
61.
Sweet
potato dessert/sweet soup
Þ¬ÊíÌÇË®
62.
Mixed
bean dessert/sweet soup (Ja-ja dessert)
ÔûÕ¦
63.
Soybean
curd dessert
¶¹¸¯»¨
64.
Mango
pudding
â¹û²¼µé
65.
Egg
tart (small)
Сµ°Ì¢
66.
Sesame
dessert/sweet soup
Ö¥Âéºý
67.
Mango
sago dessert with pomelo
ÑîÖ¦¸Ê¶
68.
Coconut
milk yellow bean pudding
Ò¬ÖÂí¶¹¸â
69.
Steamed
sago dumpling with red bean paste
¶¹É³Ë®¾§°ü
70.
Steamed
sago dumpling with lotus seed paste
Á«ÈØË®¾§°ü
Others
(ÆäËû)
71.
Salted
meat rice dumpling
ÏÌÈâôÕ
72.
"Gan-shui" rice
dumpling
¼îË®ôÕ
73.
Marinated
jelly fish
ÂéÏã°èº£òØ
74.
Baked
barbecued pork puff
²æÉÕËÖ
75.
Puff
pastries filled with shredded turnip
Âܲ·Ë¿ËÖ±ý
Annex
IV
Testing
Methods for Determining Nutrient Contents in Foods
Test methods
Single-laboratory validated test methods based on the following
references -
Nutrient
parameter
Reference
Cholesterol
AOAC 994.10
Dietary fibre
AOAC 985.29
Total nitrogen (for protein)
AOAC 928.08, AOAC 992.15
and AOAC 992.23
Saturated fatty acids
AOAC 996.06
Total fat
AOAC 922.06
Moisture
International Standard
ISO 1442:1997
Total ash
International Standard
ISO 936:1998
Sugars
AOAC 977.20, AOAC 980.13
and AOAC 982.14
Nutritional elements
Acid digestion followed
by ICP-OES* determination
Note: All AOAC Official Methods
quoted are referred to AOAC Official Method, 17th edition,
2000 AOAC INTERNATIONAL.
* ICP-OES refers to inductively coupled plasma – optical emission spectrometry
Nutrient parameters by calculation
(a) Energy is calculated
as the sum of contents of total fat, protein and carbohydrate
multiplying their corresponding conversion factors (i.e. carbohydrate:
4kcal/g, protein: 4kcal/g, fat: 9kcal/g).
(b) Carbohydrate (available)
is calculated by subtracting the sum of moisture, ash, total
fat, protein and dietary fibre from the total weight of the
food sample.
(c) Protein is calculated
by multiplying the content of total nitrogen in the food sample
with the conversion factor of 6.25.
(d) Saturated fat is
the sum of 13 saturated fatty acids including C4:0,
C6:0, C8:0, C10:0, C12:0,
C14:0, C15:0, C16:0, C17:0,
C18:0, C20:0, C22:0 and C24:0.
(e) Sugar is the sum
of individual sugars including fructose, glucose, sucrose,
maltose and lactose.
The definition
of “trace”
Nutrient
parameter
Range
of “trace” per
100 g
Range
of “trace” per
100 ml
Protein
0.01 – 0.05
g
0.01 – 0.05
g
Total fat
0.08 – 0.2
g
0.08 – 0.2
g
Saturated
fat
0.0005 – 0.002
g
0.0005 – 0.002
g
Dietary fibre
0.4 – 1
g
0.4 – 1
g
Cholesterol
0.02 – 0.07
mg
0.02 – 0.07
mg
Sodium
2 – 5
mg
0.2 – 0.5
mg
Calcium
0.4 – 1
mg
0.03 – 0.1
mg
Annex V
Nutrient contents of Chinese
dim sum (per 100 g)
Food Item Description
Energy
(kcal/100g)
Carbohydrate(g/100g)
Protein
(g/100g)
Total fat
(g/100g)
Saturated
fat (g/100g)
Cholesterol
(mg/100g)
Dietary
fibre (g/100g)
Sugar (g/100g)
Calcium
(mg/100g)
Sodium
(mg/100g)
Steamed
bun
1
Steamed egg custard bun/Sweet milky bun
250
44
4.3
6.4
3.4
26
1.9
28
51
100
2
Steamed
barbecued pork bun
260
41
7.3
7.3
1.8
17
1.6
14
18
290
3
Steamed
lotus seed paste and egg yolk bun
300
52
5.2
8.1
1.8
48
2.8
21
33
65
4
Steamed
chicken bun
220
35
7.5
5.9
1.6
25
2.1
11
27
300
5
Steamed
glutinous rice roll
260
46
5.1
6.5
1.4
3.1
1.7
5.9
26
370
6
"Mai-lai" cake
280
44
6.8
8.1
2.3
56
2.6
17
48
220
7
Steamed
vegetable and meat bun
230
35
5.9
7.9
2.2
11
2.5
8.0
22
280
8
Steamed
bun with assorted stuffing/big bun
220
29
7.9
8.2
2.2
34
3.0
9.3
29
300
Steamed
salty dim sum
9
Steamed
dumpling, Chiu Chow-style
140
20
3.1
5.7
1.1
6.3
1.6
2.0
30
360
10
Steamed
pork ribs with black bean sauce
180
4.5
12
13
3.6
31
Trace
1.9
34
480
11
Steamed
chicken feet with black bean sauce
130
2.6
11
9.1
1.4
43
1.4
2.3
46
430
12
Steamed
fish head with black bean sauce
93
1.7
5.8
7.0
1.4
64
0.70
1.6
100
340
13
Steamed
pork dumpling, Shanghai-style
230
16
9.0
14
3.6
27
1.0
1.6
13
390
14
Soup
dumpling
54
3.9
5.2
2.0
0.5
14
1.8
0.83
16
410
Notes:“*
*” in the table stands for “not determined”
Food Item Description
Energy (kcal/100g)
Carbohydrate (g/100g)
Protein (g/100g)
Total fat (g/100g)
Saturated fat (g/100g)
Cholesterol (mg/100g)
Dietary fibre (g/100g)
Sugar (g/100g)
Calcium (mg/100g)
Sodium (mg/100g)
Steamed
salty dim sum (continued)
15
Steamed
pork dumpling with crab meat, Shanghai-style
220
16
8.7
14
3.5
33
1.2
1.9
20
380
16
Steamed
vegetarian dumpling
110
18
1.4
3.4
0.60
0.0
3.4
2.3
11
360
17
Steamed
beef omasum with ginger and spring
onion
92
1.5
12
4.2
0.69
100
2.0
2.0
36
540
18
Braised
ox tripe with zhuhou sauce
130
4.6
14
6.5
1.5
120
2.8
3.9
22
600
19
Steamed
squid with garlic
110
3.1
14
4.6
0.96
260
1.3
1.8
23
600
20
Steamed
rice flour roll with shredded chicken
150
12
5.8
8.5
2.1
11
2.2
1.7
15
390
21
Steamed beancurd sheet
roll
260
3.3
11
22
4.2
30
2.0
1.8
38
440
22
Steamed beancurd sheet
roll with duck feet
180
8.3
8.1
12
2.3
29
1.5
1.7
31
340
23
Steamed beancurd sheet
roll with chicken
170
3.4
12
12
2.4
37
1.5
2.2
20
450
24
Steamed
fresh prawn dumpling / Ha-gau
160
17
6.7
6.7
1.8
69
Trace
1.5
27
400
25
Steamed
stuffed dumpling with shrimp/ Siumai
200
9.8
11
13
3.7
75
1.2
2.1
26
560
26
Steamed
minced beef ball
180
5.9
8.5
14
2.9
23
3.2
1.9
11
520
27
Steamed
chicken with fish maw
140
1.9
12
9.3
2.4
34
1.6
2.2
16
640
28
Steamed
curry squid
97
3.5
11
4.3
0.93
210
1.0
2.0
29
640
29
Turnip
cake (steamed)
85
11
2.3
3.6
0.66
3.1
2.1
2.1
21
430
30
Mini-sized
sticky rice wrapped in lotus leaf
220
31
6.4
7.3
2.4
28
1.0
2.0
26
440
31
Sticky
rice wrapped in lotus leaf
210
30
7.6
6.7
1.6
16
1.2
1.8
11
420
Notes:“*
*” in the table stands for “not determined”
